Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Hazelnuts; shelled |
2 cups | Heavy cream |
½ cup | Granulated sugar |
½ teaspoon | Vanilla |
¼ cup | Pistachio nuts, shelled natural coarsely chopped |
6 \N | Cannoli shells |
\N \N | Confectioner's sugar |
Recipe by: 365 easy ITALIAN RECIPES - ISBN 0-06-016310-0 Preparation Time: 0:33
1. Preheat oven to 350 F. Scatter hazelnuts on a baking sheet and toast 15 to 18 mins, or until nuts are lightly browned and skins are cracked. Remove as much of brown skins as possible by rubbing nuts in a kitchen towel. Crack nuts into coarse pieces by enclosing in a clean kitchen towel and hitting gently with a rolling pin.
2. In a medium bowl, whip cream with an electric mixer 2 to 3 mins, or until thick. Briefly beat in granulated sugar and vanilla. Fold in hazelnuts and pistachios. Stuff cannoli shells with nut cream. Serve topped with a light sifting of confectioners' sugar.